tag:blogger.com,1999:blog-55518360495153222272024-03-13T10:46:39.053-04:00CRUSHCRUSH [kruhsh]
-verb
1. To devour ravenously; to consume with gusto.about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-5551836049515322227.post-49808354028910352372010-11-04T00:13:00.002-04:002010-11-04T00:18:46.508-04:00Julie's no roll crust<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/TNIDa16HzlI/AAAAAAAAAWs/Pdus-WwR9Us/s1600/P1040150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_aCce2C4LHmU/TNIDa16HzlI/AAAAAAAAAWs/Pdus-WwR9Us/s320/P1040150.JPG" width="320" /></a>My friend Julie handed this recipe down to me. It's my quiche/ casserole crust. I like it because it's so dang easy. You just throw all your ingredient's in the dish, mix and form crust, and that is the total instruction, mix with a fork or hands then form it in your 9" dish. This is another not much in the fridge, and what do I need to use up type of dish. Very tasty too, mine usually stays together and makes a nice nutty crust. You can add lots of different things of course to suit what your making, I like adding Parmesan if I have it. Molly.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 cup flour</div><div class="separator" style="clear: both; text-align: center;">1/4 cup oil</div><div class="separator" style="clear: both; text-align: center;">2 TBLS milk, yogurt, or sour cream</div><div class="separator" style="clear: both; text-align: center;">1/2 cup chopped nuts</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_aCce2C4LHmU/TNIDfQj9OeI/AAAAAAAAAWw/Dlowx6KVk_4/s1600/P1040151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://2.bp.blogspot.com/_aCce2C4LHmU/TNIDfQj9OeI/AAAAAAAAAWw/Dlowx6KVk_4/s320/P1040151.JPG" width="240" /></a></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-64213991090695320702010-08-16T12:22:00.000-04:002010-08-16T12:22:22.996-04:00everyday granola3 cups old-fashioned oats<br />
1 cup coarsly chopped pecans<br />
1/2 cup unsweetened shredded coconut (at specialty or natural food stores)<br />
3 tablespoons (packed) brown sugar<br />
3/4 teaspoon cinnamon<br />
1/2 teaspoon ground or fresh ginger<br />
1/4 teaspoon (generous) salt<br />
1/3 cup honey<br />
2 tablespoons vegetable oil<br />
1 cup dried friut<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/TGlldk4DTEI/AAAAAAAAAWc/uyiYRN9T8hY/s1600/P1030681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_aCce2C4LHmU/TGlldk4DTEI/AAAAAAAAAWc/uyiYRN9T8hY/s320/P1030681.JPG" /></a></div>Preheat oven to 300. Line or spray a rimmed baking sheet w/ parchment, (I spray w/ oil). Mix first 7 ingedients in a large bowl. Stir honey and oil in a saucepan over med-low heat until smooth. Pour honey mixture over oat mixture, mix. Spread on baking sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool, mix in fuit. Store airtight, stays fresh about a week.about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com2tag:blogger.com,1999:blog-5551836049515322227.post-14971849181386113972010-05-18T23:45:00.004-04:002010-05-19T00:05:59.917-04:00pizza dough<div style="text-align: justify;"></div><div style="text-align: left;">As requested, here is my pizza dough recipe. It is so simple and I think a fine crust indeed. You can use any type of flour you want, I like whole wheat pastry flour because of its fineness and of course better for you than white. I buy it from bulk bins in the health food section of stores.</div><br />
<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/_aCce2C4LHmU/S_LKGMbdzHI/AAAAAAAAAWM/vTysCTcM-aU/s1600/P1030415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_aCce2C4LHmU/S_LKGMbdzHI/AAAAAAAAAWM/vTysCTcM-aU/s200/P1030415.JPG" width="150" wt="true" /></a><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/S_LKMI7TreI/AAAAAAAAAWU/raxRdzCb4KY/s1600/P1030419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_aCce2C4LHmU/S_LKMI7TreI/AAAAAAAAAWU/raxRdzCb4KY/s320/P1030419.JPG" wt="true" /></a> <br />
<div class="separator" style="clear: both; text-align: center;">3/4 c water, warmed to 110 or so, the pinky test says the water should feel the same as the air on the pinky finger</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> 1 packet of yeast. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">1 teaspoon sugar </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">1 3/4 c flour</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">1/2 to 1 tablespoon salt depending on how salty you like it. I think a whole tablespoon is too salty. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mix the yeast ,warm water, and sugar together and wait for the yeast to foam up, about ten minutes. Then mix in flour and salt. Mix. Turn the dough onto a floured surface knead a few times and roll out, using flour as needed. Oil a baking sheet, I use a 12" x 17" baking sheet, which fits the dough perfectly Put your dough on the oiled pan, you can fold the dough in half to make the transfer easier, and lightly oil the dough. Now this is your time to shine and be yourself, put whatever you can dream up on, there's a world of ingredients out there, I love meatlovers, now get crazy and follow your heart, and always be true to yourself and your heart, and the children of the world. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Molly </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-91470732763532064392010-04-06T01:15:00.003-04:002010-04-06T11:56:11.225-04:00colcannon mashed potatoes with ginger honey glazed carrots<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aCce2C4LHmU/S7q0Ji8cwAI/AAAAAAAAAV8/AqOkFAd1Sjc/s1600/P1030189.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_aCce2C4LHmU/S7q0Ji8cwAI/AAAAAAAAAV8/AqOkFAd1Sjc/s320/P1030189.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Another way to get your greens in! I love greens and am always trying to incorporate them into meals, here is one way, colcannon mashed potatoes; mashed potatoes with greens mixed in, a nice simple Irish dish that makes greens extra tasty. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">You make mashed potatoes the way you like them and greens the way you like them and mix together. I served it with ginger/honey glazed carrots and left-over Easter chicken and gravy, so it was pretty decadent around my house, but Id forgotten how good colcannon mashed potatoes are, they are so good. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And you can load up the greens in them. I use one whole bunch of kale to about 4 servings of mashed potatoes. Wash well and take the ribs off, no splashing!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">...molly</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/S7q0UlE9VII/AAAAAAAAAWE/u3kKZK8ve0U/s1600/P1030194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_aCce2C4LHmU/S7q0UlE9VII/AAAAAAAAAWE/u3kKZK8ve0U/s320/P1030194.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The three bears </div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-80018805063618967812010-02-27T10:46:00.001-05:002010-02-27T10:49:23.945-05:00Basic Bruschetta<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/S4k897ct7yI/AAAAAAAAAV0/InSOB0Bcxrk/s1600-h/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" kt="true" src="http://4.bp.blogspot.com/_aCce2C4LHmU/S4k897ct7yI/AAAAAAAAAV0/InSOB0Bcxrk/s400/007.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">*You will need the basics and go from there. The options are endless...</div><div class="separator" style="clear: both; text-align: left;">Ciabatta Bread</div><div class="separator" style="clear: both; text-align: left;">Olive Oil </div><div class="separator" style="clear: both; text-align: left;">Balsamic Vinegar</div><div class="separator" style="clear: both; text-align: left;">Fresh Basil</div><div class="separator" style="clear: both; text-align: left;">Tomatoes with salt and pepper</div><div class="separator" style="clear: both; text-align: left;">Cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Brush bread with Olive Oil and Balsamic Vinegar and place face down on baking sheet. Top with tomato slices, cheese(just a sprinkle or it will be to oily), basil. Place in a 400 degree oven and bake until toasty brown. Squeeze a little lemon or lime to finish....jaime</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com3tag:blogger.com,1999:blog-5551836049515322227.post-37853622818655449222010-02-27T10:39:00.000-05:002010-02-27T10:39:14.921-05:00Varying Tofu<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/S4k2DUmwFjI/AAAAAAAAAVs/2G5TiPPMqUE/s1600-h/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" kt="true" src="http://1.bp.blogspot.com/_aCce2C4LHmU/S4k2DUmwFjI/AAAAAAAAAVs/2G5TiPPMqUE/s400/001.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">As many tofu saute's that I've made, oddly I've never posted. Mostly because there is never a recipe but just concocting as I go. Primarily I make either Indian or Asian variations. This particular tofu saute was Indian. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a food processer blend to a slightly chunky puree:</div><div class="separator" style="clear: both; text-align: left;">One small bunch of fresh cilantro, including stems</div><div class="separator" style="clear: both; text-align: left;">a few garlic cloves</div><div class="separator" style="clear: both; text-align: left;">large shallot</div><div class="separator" style="clear: both; text-align: left;">1 small onion</div><div class="separator" style="clear: both; text-align: left;">3 tbsp canola, grape seed, sunflower, or any plain oil</div><div class="separator" style="clear: both; text-align: left;">2 tbsp water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tofu-</div><div class="separator" style="clear: both; text-align: left;">I like extra firm tofu, but whichever is your favorite.</div><div class="separator" style="clear: both; text-align: left;">Pat dry and slice into whatever size you like.</div><div class="separator" style="clear: both; text-align: left;">Put the tofu in a large baggie with some Turmeric and a little soy sauce</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dry fry some Indian spices:</div><br />
Green Cardomon(you only need about 5 seeds)<br />
Mustard Seeds<br />
Red Chili or Red Pepper Chili flakesyour heat level( grind them up with a morter or coffee grinder)<br />
Fenugreek or Methi Seeds<br />
<br />
Add the puree mixture to the dry fry pan of spices and simmer for about 10 minutes on lowish until the flavors have all fused together. Add some Methi powder now, its kinda salty so adjust any salt needs after adding this.<br />
<br />
Add whatever vegetables, in this case I just used Broccoli and the tofu mixture. Don't stir everything together just yet....cover for a few minutes and let steam. Remove lid and stir. If you need more liquid just add a little water, and/or cover a little longer. Cook until the vegetables are done and server over rice topped with a fresh mint and cilantro.<br />
<br />
Jaimeabout crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com2tag:blogger.com,1999:blog-5551836049515322227.post-82190624392813209742010-02-27T10:08:00.001-05:002010-02-27T10:08:47.911-05:00Sweet Tooth FixWhen you need a little sweet, have peanut butter scoop with jam and a cup of milky tea...mmmm soothing<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_aCce2C4LHmU/S4k0_fUJbpI/AAAAAAAAAVk/ziOoK-Y7VUY/s1600-h/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" kt="true" src="http://2.bp.blogspot.com/_aCce2C4LHmU/S4k0_fUJbpI/AAAAAAAAAVk/ziOoK-Y7VUY/s400/019.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">jaime</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com0tag:blogger.com,1999:blog-5551836049515322227.post-91551256132752556292010-02-15T23:09:00.000-05:002010-02-15T23:09:43.280-05:00not so sinful sweet tooth<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_aCce2C4LHmU/S3oZpXBslyI/AAAAAAAAAVU/4OJwtau_h4g/s1600-h/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="360" src="http://2.bp.blogspot.com/_aCce2C4LHmU/S3oZpXBslyI/AAAAAAAAAVU/4OJwtau_h4g/s640/014.JPG" width="640" /></a></div>angel food is actually easy and fun to make....I've made the cupcakes, and deee-lish! In whole cake form it is just as good and easier than foolin' with individual servings. The only mod I made was using almond extract instead of vanilla, but just because I'm out at the moment.....anyway, follow this <a href="http://www.getoffyourbuttandbake.com/2009/09/lemon-glazed-angel-food-cupcakes-with.html">recipe</a> and you will get and taste what you expect! enjoy sweeeeties, Jaime : )'<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aCce2C4LHmU/S3oaQtngACI/AAAAAAAAAVc/AYD6eJ3Rzoc/s1600-h/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="360" src="http://3.bp.blogspot.com/_aCce2C4LHmU/S3oaQtngACI/AAAAAAAAAVc/AYD6eJ3Rzoc/s640/012.JPG" width="640" /></a></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-90559045531278957502010-02-15T14:10:00.000-05:002010-02-15T14:10:14.155-05:00Remembering Grammy... Egg Foo YungI don't know if you all remember going to the Asian restaurant, Ho Si Gay over in Hyde Park by Larosa's when we were little? But I think about it from time to time and how Grammy always loved the Egg Foo Young, as well as I. It's basically an egg, bean sprout, fish sauce, soy sauce, etc, patty fried up in a pan and then ladeled with brown sauce and served with rice. You can pretty much google for recipes and get the idea. Very easy to make and if you like Egg Foo Young you should give it a try!....Jaime<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/S3mb1lWiHmI/AAAAAAAAAVM/9G7TvWM-yBY/s1600-h/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="480" src="http://4.bp.blogspot.com/_aCce2C4LHmU/S3mb1lWiHmI/AAAAAAAAAVM/9G7TvWM-yBY/s640/021.JPG" width="640" /></a></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-5411172007022707532010-02-15T13:52:00.002-05:002010-02-15T17:28:26.762-05:00Weeknight EasyPinto Beans & Rice....This is a really quick night, healthy as you want, meal! The boys went crazy over this, and were improvising using it as dip the next day. I was planning on freezing the leftovers, but the boys demolished it! <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_aCce2C4LHmU/S3mYzPRv-RI/AAAAAAAAAVE/Llyv_zSYfc8/s1600-h/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="360" src="http://3.bp.blogspot.com/_aCce2C4LHmU/S3mYzPRv-RI/AAAAAAAAAVE/Llyv_zSYfc8/s640/015.JPG" width="640" /></a></div>Pulse together 1/2 bunch of cilantro(leaves and stems), 3 cloves garlic, 1 dried chili pepper, 3 fresh jalepeno peppers( I like it hot, so 3 peppers, seeds and all), 1 onion, tsp each dried oregano and basil, and a splash of water. Pour the mixture into a pan with about 2 tbsp oil, let this simmer for about 10 minutes (Sauteing cilantro with other spices in oil and having that as a base to indian, mexican, any spicy dish, is my new favorite way of infusing a dish with spice!!!) Incorporate 1 big tbsp tomatoe paste to the mixture and saute for a minute more. Then add 1 can crushed tomatoes,3 cans pinto, 2 cans kidney (drained & rinsed) into the mixture and stir. Add some chicken broth or water just to get it looking a bit soupy and let this simmer for at least 20minutes, but the longer the better. Add liquid as needed just to keep the consistency as you like it. Server over rice with green onions, and sour cream, baguette and wine.......Jaime<br />
<div class="separator" style="clear: both; text-align: center;"></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com2tag:blogger.com,1999:blog-5551836049515322227.post-41248518113382208932010-02-15T13:09:00.001-05:002010-02-15T13:11:55.291-05:00Chicken Curry Pot Pie<div align="left" class="separator" style="clear: both; text-align: center;">Here you have all the goodness of a pot pie, but stuffed with chicken curry! I followed this <a href="http://wanderingchopsticks.blogspot.com/2008/12/ca-ri-ga-vietnamese-chicken-curry-pot.html">recipe</a>, including the pie crust pretty much as written. I used a caserole dish, because I had doubled both the filling and pie crust due to lack of pie tins. We all loved the casserole pot variation and the crust was really outstanding. I would most definately use this pie crust recipe again! The <a href="http://wanderingchopsticks.blogspot.com/2008/12/ca-ri-ga-vietnamese-chicken-curry-pot.html">picture</a> from the original recipe shows how the filling looks.(my camera ran out of battery, so this was the only pic I got).<a href="http://1.bp.blogspot.com/_aCce2C4LHmU/S3mJrlczEOI/AAAAAAAAAU0/eTYCmVUARLg/s1600-h/002.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="225" src="http://1.bp.blogspot.com/_aCce2C4LHmU/S3mJrlczEOI/AAAAAAAAAU0/eTYCmVUARLg/s400/002.JPG" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">something to mention.... I was concerned how the the consistency of the filling would turn out. And one thing to be aware of is whatever thickness the filling is going into the pot pie before cooking,will not thicken by anything noticeable when it's all done. </div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">I would definately make this again, and again, and again!!!</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Jaime</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com0tag:blogger.com,1999:blog-5551836049515322227.post-78102409166607922842010-01-10T09:57:00.000-05:002010-01-10T09:57:30.187-05:00Blueberry Strudely Bundt<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/S0ktpfVTslI/AAAAAAAAAUk/lWN7PxpkzHM/s1600-h/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_aCce2C4LHmU/S0ktpfVTslI/AAAAAAAAAUk/lWN7PxpkzHM/s640/051.JPG" /></a><br />
</div><br />
I made <a href="http://sharedsugar.com/2009/10/blueberry-sour-cream-coffee-cake/">Shared Sugar's</a> Blueberry Sour Cream Coffee Cake for Austin's birthday and then again New Year's weekend. Both were indulging and easy to make! The first one I made was with all white flour, and the second I made using 1/4cup + 2tbsp wheat flour and the rest white The wheat flour makes it denser and more stable for the blueberries to sink into. However tastes are definitely not scacraficed, if you use only white flour. Just don't overload with too many blueberries, becuase it will make it harder for the bundt to hold it's shape because the blueberries are so heavy. I guess you could just follow the directions, but I always feel the need to modify something. Other than the flour, I followed the recipe to a "t". I love when recipes are what they say they are, and this one is!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/S0nppACdnSI/AAAAAAAAAUs/2SiLx92iV_U/s1600-h/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_aCce2C4LHmU/S0nppACdnSI/AAAAAAAAAUs/2SiLx92iV_U/s640/058.JPG" /></a><br />
</div>*(Be sure to let it cool completely before knocking it out of the pan)<br />
<br />
<br />
<br />
<span style="background-color: white; color: #0b5394;"><strong>HAVE BLUEBERRY STRUDELY DAY!!! jaime</strong></span>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-274416128825601392010-01-05T16:09:00.001-05:002010-01-06T13:53:38.546-05:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/S0OhqcXeeZI/AAAAAAAAAUc/-Fup7krEfLQ/s1600-h/P1030028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_aCce2C4LHmU/S0OhqcXeeZI/AAAAAAAAAUc/-Fup7krEfLQ/s320/P1030028.JPG" /></a>I have made this crisp a few times, it was a tasty use of the surplus of pears and apples I had, and so easy and fairly healthy too. I like to make a big batch with a little less sugar and eat it for a couple days, you know leave a spoon in the pan. I know we all know how to make a crisp but I found this recipe way better than any of my crisps in the past. It's not so much what you put in, apples, pears whatever you fancy, but how you put the topping together, again, cold butter cut up and quickly pressed together. Here is the link, <a href="http://bonappetit.com/">bonappetit.com</a>, it is called a pear crisp with crystallized ginger or something of that sort. I did make it exactly to the recipe the first time and the ginger is so good in it. This one is an apple tart with walnuts, the nuts always toast up nicely, I do recommend using nuts. Molly<br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com2tag:blogger.com,1999:blog-5551836049515322227.post-31846033300300001222009-10-26T12:21:00.004-04:002009-10-26T16:30:01.302-04:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/SuYFzyYRzBI/AAAAAAAAAUU/MaWlkcRtYEg/s1600-h/P1020577.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_aCce2C4LHmU/SuYFzyYRzBI/AAAAAAAAAUU/MaWlkcRtYEg/s200/P1020577.JPG" vr="true" /></a><br />
</div>Here is my pie crust, quite simple really, and much better results than Pilsbury, but you can be the judge of that.<br />
<br />
1 1/2 c flour<br />
<br />
1/2 tsp salt<br />
<br />
1 TBL sugar<br />
<br />
1 stick of butter, cold<br />
<br />
4 TBLS ice water <br />
<br />
mix flour salt, and sugar, then pulse with mixer or cut in butter by hand until it forms small pebbles, about seven pulses in a mixer. then gradually add water just until dough forms. turn on to a floured surface and form into one or 2 discs, touching as little as possible, gotta keep that butter cold, cold, cold! wrap in plastic and chill till hard, at least an hour, then roll out.about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com2tag:blogger.com,1999:blog-5551836049515322227.post-10026364032589425432009-10-20T12:54:00.005-04:002009-10-20T16:15:17.351-04:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/St3c_4bVGkI/AAAAAAAAAUM/bH30zbMDZvo/s1600-h/P1020562.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_aCce2C4LHmU/St3c_4bVGkI/AAAAAAAAAUM/bH30zbMDZvo/s320/P1020562.JPG" vr="true" /></a><br />
</div>This is so yummy, it makes a nice lightish dessert or a great pastry treat in the morning with coffee.and makes me oh so happy. It's thin and crispy with chewy apples on top. And so rustic you want to uncork some red wine and feast on baguette and cheese for dinner. You start with a pie crust and take half and roll it out, so yes you can presumably make two, which I did. I made one to take to some friends for dinner then made another for us, thus the coffee. I am not going to post a pie crust recipe, but if you want one let me know and I will gladly post it. I do have a pretty good one. Tease, tease.<br />
<br />
<br />
So take half of your pie crust and roll out a rectangle, place on a greased baking pan. Peel and core your apples ( I used Granny Smith) with a very sharp knife, slice length-wise and thin. It takes 3-4 apples. Arrange in rows, slightly overlapping. Don't use the chunky ends if you want it to look perty. Sprinkle about 1/3 cup white sugar on the apples. Disperse 1/3 stick of cold, chopped butter on top of sugared apples. Put in a 400 degree oven until golden, about 40 mins. Don't worry the juices make the edges burn pretty bad. Take 1/2 cup apricot jelly or preserves and heat with 1 TBL of water or better yet some brandy or whatever you may have on hand until liquidy. Brush over the entire tart ( if using preserves you will need to strain). Using a spatula release the tart and transfer to a cutting board, cut off burnt edges into a nice rustic rectangle, and you are done. .....molly.about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com4tag:blogger.com,1999:blog-5551836049515322227.post-36219043191101622182009-10-09T11:25:00.000-04:002009-10-09T11:25:56.225-04:00Regular Poached Eggs on Toast<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss9VwCY3gAI/AAAAAAAAAUE/IdwzCTV4yOQ/s1600-h/092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss9VwCY3gAI/AAAAAAAAAUE/IdwzCTV4yOQ/s400/092.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Good ole' Poached Eggs on Toast w/coffee!....Jaime<br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com3tag:blogger.com,1999:blog-5551836049515322227.post-49159244504946022342009-10-09T09:24:00.002-04:002009-10-09T09:29:16.494-04:00For the Love of Stuffing!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss8w8nStHAI/AAAAAAAAAT8/C93oYwOTMZc/s1600-h/091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss8w8nStHAI/AAAAAAAAAT8/C93oYwOTMZc/s400/091.JPG" /></a><br />
</div>Stuffing, stuffing, oh glorious stuffing! If you are not a stuffing addict then you probablly won't want to read on or get nearly excited as a stuffing addict would. However everything else about the dish may be of some delicious interest...<br />
<br />
Thanks <a href="http://locallemons.com/local_lemons/2009/07/welcome-to-the-new-local-lemons.html">Local Lemons</a> and <a href="http://query.nytimes.com/gst/fullpage.html?res=9A06E5D91139F932A25750C0A96F9C8B63">Melissa Clark from The New York Times</a> for the another great Stuffing idea!!!<br />
<br />
I was so excited when I read these articles about baking chicken right on top of bread! Why didn't I ever think of that, being the stuffing lover I am? I have made this chicken twice now. Mike and the boys didn't care for the soggyish bread stuffing, but it is easy to leave behind and just endulge in the chicken. Basically season your chicken with anything you are in the mood for. I stuffed two lemons, after I pierced several holes in the lemon, into the cavity of the birdy. Rubbed a mixture of fresh chopped fennel, olive oil, salt and pepper all over the bird. The lemon gave it a nice fresh, clean taste! Wow!mmmm. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss8wtzPgAeI/AAAAAAAAATs/Ecmp7tOmqNM/s1600-h/038.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_aCce2C4LHmU/Ss8wtzPgAeI/AAAAAAAAATs/Ecmp7tOmqNM/s320/038.JPG" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Some tips about this cooking method, which Local Lemons agreed on as well. You don't need to brush the bread with olive oil. There is plenty of fat and juices from the chicken to give it the right moisture and texture. Also do roast breast side down as stated and then flip for the remainder of the cooking time.I think this more evenly cooks the chicken and distributes the juices better. I added about 1 cup of chicken stock to the pan about 1/2 way through the cooking time. Then as the juices combined, with about 1/2 hour of cooking left to go, I uncovered and starting basting with the juices in the pan until it was nice and brown. As expected you really don't get more than 1/4 cup of gravy from this way of baking since the bread has absorbed most of it. Selecting your bread is easy....I always throw leftover peices of bread in a bag and keep it in the freezer for croutouns and breadcrumbs. This bread also works great under the chicken. You want to use baguette, sourdough types, as they hold up to all the juices, unlike a fluffy type. Lay one layer of bread pieces, a bit of overlapping is okay, in your baking pan. Place your seasoned chicken right on top and try an make sure most of the bread is covered by the chicken. The little peices that aren't covered by the chicken get nice and toasty while the juices try and seep to the ends of the crust...Sooo super good!<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/Ss8w2mfQyaI/AAAAAAAAAT0/XM2cKbG1G88/s1600-h/080.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="http://4.bp.blogspot.com/_aCce2C4LHmU/Ss8w2mfQyaI/AAAAAAAAAT0/XM2cKbG1G88/s320/080.JPG" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Enjoy Stuffing Lovers!!! Jaime<br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com4tag:blogger.com,1999:blog-5551836049515322227.post-52856225695026587742009-10-07T11:32:00.015-04:002009-10-09T08:34:05.210-04:00Cooking Up Your Halloween Decorations<strong>"Exceptional" Winter Squash Soup</strong> <br />
<br />
<br />
<br />
<div style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389881902729339506" src="http://4.bp.blogspot.com/_aCce2C4LHmU/Ssy1CKF9InI/AAAAAAAAATk/dZd5kqfOovk/s400/P1012251.JPG" style="float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /><strong> </strong><br />
</div><div align="left"><br />
<strong></strong><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
My friend Eliza made this soup for me last winter and forwarded me on the recipe because it was so tasty. The scanned in copy didn't upload so clearly so I had to improvise and basically just used the technique and ingredients they offered and still the soup turned out amazing. I was home sick and since I didn't want to make any trips to the store, got a little creative and pulled the small pumpkin off my front porch to use with the leftover butternut squash I had in the fridge. I remembered that the pumpkin was called a 'pie pumpkin' when I bought it, although I just bought it for it's cute little size. Molly helped me cut it up and scoop the seeds out and also helped me with the festive decorations at the end, as you see in the picture. She enjoyed the soup too, by the way. <br />
<br />
The recipe goes something like this... <br />
<br />
Winter squash (butternut, pumpkin, etc.) - cut into 1 inch cubes <br />
1 small onion, chopped <br />
Vegetable or Chicken Stock/Broth <br />
Rosemary <br />
Curry Powder <br />
Half and Half <br />
Butter <br />
Salt and pepper <br />
<br />
Saute the squash and onion in a large pot until the onion gets translucent. Add the seasonings and salt and pepper and sautee another minute until fragrant. Add the broth until the squash is covered and turn the heat up until the pot boils. Then put a lid on, turn down the heat so that it's simmering for another 30 minutes or so. You want the squash/pumpkin to fall apart when you fork it. Once you've reached that, turn off the heat and use an immersion blender to puree the soup. Then add some of the cream, a cup or so, then a dollop of butter, and let warm up again on the stove, adding more salt to taste. At this point I thought it needed a little sweetener so I added two tablespoons of brown sugar. Completely Delicious and addictive.<br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com4tag:blogger.com,1999:blog-5551836049515322227.post-66079781974248592812009-09-28T19:00:00.002-04:002009-09-28T19:29:29.208-04:00<a href="http://2.bp.blogspot.com/_aCce2C4LHmU/SsFGM6vDGLI/AAAAAAAAATc/Clt4AQnF1gA/s1600-h/P1020014.JPG"><img id="BLOGGER_PHOTO_ID_5386663817050790066" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_aCce2C4LHmU/SsFGM6vDGLI/AAAAAAAAATc/Clt4AQnF1gA/s400/P1020014.JPG" border="0" /></a>
<div>I know ice-tea season is just about over but I thought I might share this simple idea anyway. It is tea concentrates that I make in these big mason jars. I basically make really strong tea either by putting say 6 to 8 bags of tea in water and and let it sit over night or boil water and and make hot tea then transfer to the mason jar, I do this method if I am reconstituting berries or something. Any dried fruits work, or lemon peel, ginger, mint. I make up a couple of flavors, and keep them in the fridge for a week or so, I do take the tea bags out so they don't get all nasty. Then put lots of ice in a pretty glass, add tea, you don't need much, and add water to your taste. That' all!</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-19998860987918477582009-08-23T19:11:00.002-04:002009-08-23T19:35:19.821-04:00steelhead<a href="http://1.bp.blogspot.com/_aCce2C4LHmU/SpHNOEv5rEI/AAAAAAAAATU/mxICDpcjIAI/s1600-h/P1020356.JPG"><img id="BLOGGER_PHOTO_ID_5373301472106228802" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_aCce2C4LHmU/SpHNOEv5rEI/AAAAAAAAATU/mxICDpcjIAI/s400/P1020356.JPG" border="0" /></a> Not so much a recipe, just sharing this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">steel head</span> picture with you, maybe bragging a little too. It is a record breaking season for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">steel head</span> numbers this year, it's even making the news. I talked to a river <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">biologist</span> and he says there was good ocean conditions and the heat wave pushed all the fish to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cooler</span> rivers. But it is so delicious, and we have one for the freezer. It just came out of the oven, and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tallu</span> is scarfing it down as I write. This is half of the fish, I put <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">fresh</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">thyme</span> and green onions from the garden and garlic and lemons. And it is very very tasty.
<div></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-45520313479983610672009-08-14T00:08:00.006-04:002009-10-09T08:36:23.223-04:00little vegetable fritters<a href="http://4.bp.blogspot.com/_aCce2C4LHmU/SoYiO-HUEnI/AAAAAAAAATM/HvqMefgYoA0/s1600-h/P1020328.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5370017246273081970" src="http://4.bp.blogspot.com/_aCce2C4LHmU/SoYiO-HUEnI/AAAAAAAAATM/HvqMefgYoA0/s400/P1020328.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a> <br />
<div>This is about the fifth batch I've made of these, because Tallulah loves them so much, and so do we. It's a great way to use up my zucchini from the garden, get veggies in her, and they're so versatile, you can add whatever is in the fridge, sometimes I add chicken and its a whole meal for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">L'il</span> Miss. So I thought for any new parents out there, or for any person in the mood for a finger food dinner, perhaps paired with a salad and a glass of chardonnay, here is a simple idea for you. These are slightly crispy and chewy sweet, perfect fried in a cast iron pan to get the whole southern effect. Now, I have never measured mine, and I like to play with the consistency, but here is the recipe I followed to the best of my knowledge, and is fairly accurate, (as far as measurements are concerned). So shred your veggies and then ring them out in paper towels over the sink. I have tried many methods and this works the best, roll them in paper towels, ring out, put in a bowl ,toss paper. Then mix everything else in with the veggies, and drop them with a spoon or your hands in a med-heat pan of olive oil, let them brown nicely, then flip once and serve, perhaps with chili <span class="blsp-spelling-error" id="SPELLING_ERROR_1">aioli</span> or sour cream. <br />
<br />
1 cup cornflour or cornbread mix, which is what I use and is a staple in my kitchen (Bob's Red Mill) <br />
2 cups shredded vegetables( sweet potato or a starch is good to keep in it) <br />
1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">TBL</span> baking powder, ( unless you are you using the mix, makes it easier) <br />
1 egg <br />
1/2 cup Parmesan <br />
I also put a dollop of sour cream in if I have it <br />
</div><div>salt and pepper to taste<br />
</div><div></div><div><br />
So simple, and good, Molly<br />
</div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com4tag:blogger.com,1999:blog-5551836049515322227.post-79829440782552956952009-08-06T16:14:00.019-04:002009-08-23T12:10:59.538-04:00Stone Fruit Tea Cake<a href="http://1.bp.blogspot.com/_aCce2C4LHmU/SoWT3E6lxJI/AAAAAAAAATE/QIA-V9ZQNow/s1600-h/P1012186.JPG"><img id="BLOGGER_PHOTO_ID_5369860705130759314" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_aCce2C4LHmU/SoWT3E6lxJI/AAAAAAAAATE/QIA-V9ZQNow/s400/P1012186.JPG" border="0" /></a>
<div><div>
<div style="TEXT-ALIGN: left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_aCce2C4LHmU/Sns6K4_Q93I/AAAAAAAAASc/3J2hliuQ6es/s1600-h/P1012186.JPG"></a>I'm currently reading a book by an English writer and it's got me thinking about tea time in a whole new way. When he talks about missing his tea time, it sounds like he really missed something that he considered one of the highlights of the day. Why not take a little break at 4pm every day with a nice cup of tea and maybe a biscuit or sweet of some sort? Spaniards have their siestas, the UK has their tea time and I think I feel a little peckish and run-down at that time each day and could really benefit from this new habit. And, as we all know, just as it can be hard to stop a habit, it can be hard to start a habit too. I think this delicious recipe helps. The ingredients in this recipe are simple and mostly on hand. I recently got suckered into buying a nicely packaged bag of plums at the store and found this recipe to be a great way to go through them. I added some of the blueberries that were in my freezer from a big blueberry picking frenzy a few weeks ago, and voila!, it made a lovely tea cake. </div>
<div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">The recipe is as follows: </div>
<div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">3/4 Cups room temperature butter </div><div style="TEXT-ALIGN: left">2 1/4 Cups all-purpose flour </div><div style="TEXT-ALIGN: left">1 tsp Baking powder </div><div style="TEXT-ALIGN: left">1 Cup Sugar </div><div style="TEXT-ALIGN: left">3 Eggs </div><div style="TEXT-ALIGN: left">1 tsp Vanilla </div><div style="TEXT-ALIGN: left">2 1/2 Cups Stone fruit (Peaches, Plums, Nectarines, whatever, coarsely chopped, fresh or frozen) </div><div style="TEXT-ALIGN: left">1 T turbinado sugar
</div><div style="TEXT-ALIGN: left"></div><a href="http://4.bp.blogspot.com/_aCce2C4LHmU/SoWTqyL5NHI/AAAAAAAAAS8/X2czD-QUn1A/s1600-h/P1012183.JPG"><img id="BLOGGER_PHOTO_ID_5369860493944632434" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_aCce2C4LHmU/SoWTqyL5NHI/AAAAAAAAAS8/X2czD-QUn1A/s200/P1012183.JPG" border="0" /></a>
<div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">Begin by preheating the oven at 375 degrees (although I recently read that preheating isn't so necessary and why waste extra energy). Mix the flour and baking powder together and set aside. Beat the butter and add sugar slowly until it becomes creamy and light (most easy by using a paddle mixer). Add the eggs, one by one so that the mixture gets light and fluffy. Add the vanilla. Mix this with the flour mixture and put ball of dough in plastic wrap, then freeze for thirty minutes. When ready, take half of the dough and press to bottom of a buttered, shallow tart dish or 10x10 size pan. (I think shallow is better here) Pour in your chopped fruit and with remaining dough, form tablespoon size "cookies" and put on top. Sprinkle with turbinado sugar. Bake for 30-40 minutes or until lightly golden brown on top. </div>
<div style="TEXT-ALIGN: left">Scrumptious and easy. </div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left">---Nell</div></div></div>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com5tag:blogger.com,1999:blog-5551836049515322227.post-67232118526613458962009-08-02T21:05:00.034-04:002009-08-14T12:11:12.847-04:00Carrot & Ginger Dressing/Dip<blockquote></blockquote><blockquote></blockquote><p><img id="BLOGGER_PHOTO_ID_5365539257575602194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_aCce2C4LHmU/SnY5huQ0-BI/AAAAAAAAASU/pbkOpXB6NT0/s400/DSC00046.JPG" border="0" /> Easy, absolutely delicious dressing you can <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">indulge</span> in with crusty bread, mixed greens, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">avocados</span>....the list is endless! You can find the original recipe <a href="http://goop.com/">here</a>. I modified the recipe just a bit by not using as much of the oils as called for.</p><p>*Serves 4 hearty dinner salads* </p><p>Blend together in a blender/<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Cuisinart</span>: </p><ul><li>2 large, peeled carrots </li><li>small piece of fresh ginger, about 2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">tbsp</span> </li><li>1 large shallot </li><li>2 tbsp white <span class="blsp-spelling-error" id="SPELLING_ERROR_4">miso</span> </li><li>4 tbsp rice vinegar </li><li>1 tbsp sesame oil </li><li>1/4 c grape seed oil </li><li>3 tbsp water </li></ul><p></p><p></p><p><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Slainte</span>'......Jaime</p>about crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com4tag:blogger.com,1999:blog-5551836049515322227.post-1359087648744139232009-07-22T10:49:00.012-04:002009-08-03T11:31:51.533-04:00Kale & Bean Soup w/ Crostini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_aCce2C4LHmU/SmcnWwrW4II/AAAAAAAAAQ4/81xmq8PbUjQ/s1600-h/Soup.jpg"><img id="BLOGGER_PHOTO_ID_5361297153385226370" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_aCce2C4LHmU/SmcnWwrW4II/AAAAAAAAAQ4/81xmq8PbUjQ/s400/Soup.jpg" border="0" /></a>
This is an excellent soup! A very satisfying savory filling healthy meal. I like Kale cooked to the consistency more of spinach. In this soup I added the Kale when I added the broth and it needed to be cooked a bit longer. However it was still pretty good. Next time I am going to saute the Kale first and then add it to the soup in the final stages. Concerning the herbs, you really can add whatever you have as long as you have a mix of fresh and dried. The turmeric gives the cauliflower nice color but doesn't turn it into an Indian dish by any means. Although I will definitely be making it that way soon. The two beans were a perfect selection for the soup. I like the contrast in size and the beans never got too mushy. To serve, I broiled some old baguette slices and brushed it with butter and Italian herbs...placed two pieces in each bowl and ladled the soup over it and sprinkeled a bit of parm...extra tasty! mmmMMM
Kale & Bean Soup w/Crostini
<ul><li>2 tbsp olive oil 2 large onions, chopped </li><li>2 cloves garlic, minced </li><li>1 large carrot, diced </li><li>2 tbsp fresh oregano </li><li>2 tbsp fresh basil </li><li>1 tsp dried oregano </li><li>1 tsp dried basil </li><li>1 tbsp turmeric </li><li>1/2 head of cauliflower </li><li>1 can crushed or diced tomatoes and the juice....I used the crushed...still a few chunks but not too many. </li><li>1 can cannellini beans, drained & rinsed </li><li>1 can large white beans(fava, lima), drained & rinsed </li><li>4 cups raw chopped kale </li><li>6-8 cups water, depending on how brothy you like it. I like lots of broth! </li><li>Salt & pepper to taste, but I only gave one grind of salt. </li></ul>
Broth Base: Low sodium Chicken Base(the paste kind and not the bouillon) * I make this according to the directions, but decrease the proportion by a bit less than half. So if your making 6 cups of broth, I use 4 tsp instead of 6 tsp. I do this because you don't want the chicken broth to be the prominent flavor, but rather let the other herbs infuse the base. I guess you don't really even need the chicken base, but I find it hard to get a good savory broth from just vegetables?
Saute the Kale by chopping up in bite size pieces and discarding the stems and adding to a pan of hot olive oil(about tbsp), reduce heat and simmer covered for about 15-20 minutes until they are tender. They wont soften up much more once you add to the soup. Set aside to be combined with the other veggies.
Prepare your chicken broth according to directions except my recommendation of decreasing the proportions....see above..set aside to be combined with all the veggies.
Saute the onions in the olive oil until just soft then add the garlic and saute for a minute more. Add the dried and fresh herbs and saute another minute. Then add the chopped carrots and saute until they are slightly tender. Add the cauliflower and turmeric and saute until the cauliflower is almost done, or to your liking. I like it pretty Al dente'. Pour in the can of crushed tomatoes and bring to a boil. Add the beans. Once you have your pot boiling add your broth and braised kale and simmer for about 15 -20 minutes covered. I then turned it down to low and let it stew for about another 20 minutes. After cooking let it sit uncovered while all the flavors calm down and get to a nice eating temperature.
soupy eating....jaimeabout crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com1tag:blogger.com,1999:blog-5551836049515322227.post-75766139271871313562009-07-14T20:51:00.019-04:002009-08-03T11:45:45.125-04:00Grilled Vegetables Meet MeatThis is my first post so I thought I'd select something that is kind of an all around favorite of mine - steak and vegetables. I found a deal on 4 1-pound top loin steaks while stocking up at Sam's Club and threw this down -- well a bunch of Mondays ago now:
<div style="TEXT-ALIGN: center"><img id="BLOGGER_PHOTO_ID_5361849932876822930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_aCce2C4LHmU/SmkeGwwTOZI/AAAAAAAAARY/J7jLaqcWY_A/s400/IMG00014.jpg" border="0" />
</div><div style="TEXT-ALIGN: center"><span style="FONT-WEIGHT: bold"></span></div><div style="TEXT-ALIGN: center" align="left"><span style="FONT-WEIGHT: bold">Meat Preparation</span>
</div>
<div style="TEXT-ALIGN: center">
</div><div style="TEXT-ALIGN: left">2 1-lb top loin steaks
</div>olive oil
coarsely ground salt
coarsley ground pepper
Thoroughly massage olive oil on all sides of meat. Liberally grind coarsley ground salt and pepper on both sides. Hint: I had to take a break 2 times.
I preheated my grill to about 375 and put the steaks on for about 4 minutes. During the last minute or so there was a lot of flareup and the temperature soared to 575 and put a pretty good char onto the meat. I flipped and rearranged the meat, letting the grill cool back off to about 375 and let it sit for about 4 more minutes. This produced a medium-well steak which personally is the way I prefer it.
The steak had a great crust of seared fat and salt and pepper. The meat was exploding with flavor and was tender to my liking. This was served on top of grilled vegetables which are detailed below.
<div style="FONT-WEIGHT: bold; TEXT-ALIGN: center"><span style="font-size:100%;">Vegetable Preparation</span></div>
4 Long Sweet Red Peppers
(This was a weird little find - I'd never seen one before. They taste pretty much spot on a red bell pepper -- possibly a little sweeter, a slightly more tender texture; about the diameter and length of a small to small-medium zucchini tapering off at one end)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_aCce2C4LHmU/SmkeSWmwyzI/AAAAAAAAARg/zRXilErElpk/s1600-h/IMG00012.jpg"><img id="BLOGGER_PHOTO_ID_5361850132015926066" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px" alt="" src="http://1.bp.blogspot.com/_aCce2C4LHmU/SmkeSWmwyzI/AAAAAAAAARg/zRXilErElpk/s400/IMG00012.jpg" border="0" /></a>
1 large yellow onion
1 can new potatoes drained
fresh rosemary
fresh thyme
coarsley ground salt and pepper
olive oil
I laid a bed of onions and new potatoes into a disposable aluminum grilling pan and made a row of the long red peppers, quartered lengthwise. I cut up some fresh rosemary and thyme into pretty large chunks and sprinkled it everwhere. I drizzled a bit of olive oil all over and gave it a couple grinds of salt and a liberal amount of pepper. I threw the pan on the side of the grill the steak was not cooking on and let it go. The result was extremely flavorful. It had this smokey-sweet thing going on with the peppers and onions; combined with the fresh herbs it was a toothsome bed for our worthy guest.
Pair it with a 2002 Napa Cabernet Sauvignon (if you're so lucky) otherwise 2005 is a good fallback.
Beefy Dreams,
Mikeabout crush...http://www.blogger.com/profile/03696041399297069129noreply@blogger.com3